Better of first sear the beef in high heat then oven roasted to perfection..try it..i believe would deliver a better texture..

Leo where do u work? Lol..

Isetan klcc, u shuld be mentioning wagyu beef of australia..

If the meat is good..any type of meat..be if beef, fish, pork, lamb..u never need to marinate..in fact marinating a good or top grade meat will actually destroy the natural flavour of the meat itself..

Hehe what does my work place have anything to do with my posts?

Haha..what u cook is not an inexperience person could cook .

Seems that I'm not that inexperienced afterall? I don't work as a chef if that's what you're getting at...

Haha..thats very humble of u..
If u aint a chef, thats a waste to culinary society coz of ur foos knowledge..

If u live in kl, i would be honoured to treat u a meal and we could about food all day long..i loves food talks..

Tenderloin is the most tender cut. Alternatively, if you aged your steak (e.g. ribeye, striploin, T-bone, porterhouse) in refrigerator (at 1C to 4C) for over 2 weeks, will give you a tender steak.


For a good piece of steak, salt and pepper is enough.

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Added on August 18, 2012, 11:50 pmHave tried this method but find the reverse have better control and every piece is perfectly cooked.



This post has been edited by icemanfx: Aug 18 2012, 11:50 PM

I prefer to salt the piece of steak liberally, and keep it uncovered in the refrigerator for 2-3 days... Improves flavour and texture..

i tried google it and it leads me to this thread,
doers anyone knows where i can buy creme fraiche? or creme fresh? 0:

It's spelt Crème Fraîche.

I usually replace it with a mixture of 50% whipping cream + 50% sour cream if I can't find it.

In KL, you can easily obtain it in Bangsar Village, BIG in Publika, Isetan Foodhall in KLCC and Jaya Grocer in Empire and Jaya 33.

Hope this helps.

oh thank you for the infomation, much appreciated!

Grilled beef tenderloin with béarnaise sauce, matchstick fries & garden greens


Chicken stew with pilaf rice

Nice pics! Looks like a professional kitchen setup. Chef perhaps?
Edit: On second thoughts, perhaps cooking school? Difficult to find a properly "Frenched" chicken supreme like the one in your chicken stew pic.

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Added on August 29, 2012, 10:10 amHehe thanks! I'm not THAT knowledgeable about food though, I just like cooking...
I do live in KL, but will have to politely decline your offer for a meal but drinks / coffee is fine hehe. PM when you have time.

This post has been edited by leo-chan: Aug 29 2012, 10:12 AM

It's one of the kitchen suites in Taylor's university. I'm sure a culinary student can make a better dish since a hospitality student

Ah that figures! Enjoy your time in hotel school the industry is much different than what you are told / taught...

Oh, and I wouldn't put Thyme with chicken, but with fish/ seafood.

This post has been edited by leo-chan: Aug 29 2012, 11:50 AM

Crispy skin salmon (gordan ramsay recipy) on creamy mashed potato (heston blumenthal recipe) with garlic-butter brocolli (i simply whack recipe).



i think i put too much milk in the mash? was a bit less "firm" than I like.

U3 size fresh water prawn


Soft cooked prawn with noodle. If big prawn is cooked properly, meat is not tough but crunchy.


Stewed beef with stout.

Thanks for telling me bout the aging method. The stewed beef looks delish ! Is the meat tender? How long did you have to stew/boil it for ?

anyone know how to salt cured or smoke cured a meat?

Instead of milk, you could use cream. Did you follow Heston's instruction to cook the potato twice?

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Added on September 1, 2012, 6:24 amThe meat was cooked in low fire for over 4 hours hence fork friendly.




This post has been edited by icemanfx: Sep 1 2012, 06:24 AM

yeah. but the milk, i sort of winged the measurement cos i thought the potato skins would soak up some milk so i added more milk. maybe a bit too much. and maybe use the wrong potatoes also. i not good enough to really know why

[edit] Pan Seared Scallops on Honey-Glazed Baby Carrots.



This post has been edited by deodorant: Sep 1 2012, 09:31 PM